Mediterranean Haloumi, Pesto & Caramelised Onion Burger
with Kumara Wedges
We’re so excited about this burger, with crispy chunks of squeaky level-one haloumi, creamy pesto and a side of golden potato wedges. Let’s just say you won’t need the local pub’s menu on hand when you’ve got this recipe under your belt.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
onion
1
tomato
2
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 packet
creamy pesto dressing
(Contains Soy; )
1 bag
salad leaves
1
Kumara
1 block
haloumi/grill cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
1 tbs
balsamic vinegar
½ tbs
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Peel the kumara and cut into wedges. Place the kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes.
While the wedges are baking, slice the haloumi into 2 thin pieces per person. Thinly slice the brown onion. Thinly slice the tomato into rounds.
TIP: Cut the haloumi into pieces with a similar width to the burger buns!
In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side.
While the haloumi is cooking, bake the butter burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice the burger buns in half. Spread the base of each bun with the creamy pesto dressing. Top with the mixed salad leaves, tomato, haloumi and caramelised onion. Serve with the kumara wedges.